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Lincoln 2424-LUV 24 In. Aperion Electric Ventless Conveyor Pizza Oven, easyTouch Controls, Low Power, Single or Three Phase

SKU2424-LUV BrandLincoln

The Lincoln 2424-LUV Electric Ventless Pizza Oven

The Lincoln 2424-LUV is an electric ventless conveyor pizza oven from the Aperion 24 line, built for food courts, kiosks, storefronts, and open kitchens where installing an exhaust hood is impractical or off the table entirely. Its 24-inch-wide, 48-inch-long belt carries pizzas, flatbreads, and pan items through the 24-inch cavity in a continuous feed, so one person loads raw product at one end and pulls finished food off the other, and it also stacks two high with no hood overhead when one belt stops keeping up. Cook times set anywhere from 20 seconds to 30 minutes, and in ventless operation at the 70 percent top-fan cap the oven holds any set point from 250 °F to 550 °F. That 550 °F ceiling is the trade for skipping the hood; a menu built around 600 °F bakes belongs on the hooded version of this platform rather than the ventless one. Plan the install around a 208 to 240 V connection in single or three phase on its own dedicated breaker, 4 inches of side clearance, 3 inches at the rear, ambient air no hotter than 95 °F, and no exhaust hood, with final ventless placement signed off by your local code authority.

Triple Catalysts for Hood-Free Ventless Operation

Three catalysts built into the oven treat the exhaust airstream, which is what permits this model to operate with no hood on either the floor or a counter. Ventless duty caps the top fan at 70 percent, keeps the bottom fan available to 100 percent, and limits maximum temperature to 550 °F, the operating envelope that defines every ventless Aperion. Because local codes prevail over any listing, confirm placement with the authority having jurisdiction before the oven lands on site.

Dual Blower Impingement That Cuts Cook Times 30 Percent

High-output heating elements paired with dual blower motors reduce cook times by 30 percent compared with traditional impingement conveyors, and the airflow stays balanced front to back and side to side, so a pie riding the belt edge bakes the same as one dead center. Top and bottom air adjust independently, letting you drive bottom heat for a crisp crust while easing the top stream to keep cheese from overbrowning. The Low Power electric platform is the only Aperion configuration offered in single phase, which keeps the oven viable in buildings that never ran three-phase service.

48 Inch Front-Removable Conveyor With End Stop

The 24-inch-wide belt runs 48 inches end to end with a product stop at the pickup point, and the whole conveyor removes from the front for cleaning instead of forcing you to drag it out of a wall alcove. On the included 4-inch countertop legs the belt sits 11.7 inches above the counter, and optional 6 or 12 inch entry and exit shelves extend the landing zone at either end. Optional 50/50 and 30/70 split conveyors divide the belt into two lanes, 12 and 12 inches or 8 and 16 inches wide, for running different products side by side.

Front-Mounted Touch Controls With 20 Recipe Presets

The front-located easyTouch panel stores 20 recipe presets, so whoever is closest taps the product instead of guessing at temperature and belt-speed pairings, and the bake comes out the same at dinner as it did at lunch. Belt direction reverses with one touch to suit a left-to-right or right-to-left cook line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods.

Stackable Stainless Steel Design for Front-of-House Installs

Stainless steel construction runs across the exterior and interior components, the door and universal finger assemblies remove from the front, and audible noise is targeted below 70 dB, quiet enough to run in view of customers. In ventless duty this oven stacks up to two high on the floor or a counter with no hood overhead; a triple stack is permitted only when the ovens are installed under an exhaust hood. Either way, added decks grow capacity inside the same 49-inch footprint. Countertop legs come standard, and floor legs with casters are available for freestanding installs.

About Lincoln

Lincoln Foodservice manufactures commercial conveyor ovens for high-volume cooking applications, including pizzerias, quick-service restaurants, convenience stores, and institutional kitchens. Known for its Impinger technology, Lincoln uses high-velocity heated air to transfer heat efficiently and produce consistent cooking results. Its equipment lineup includes countertop, floor-model, stackable, and ventless conveyor ovens designed for different production volumes and kitchen layouts. Adjustable conveyor speeds, programmable controls, and FastBake technology allow operators to manage cooking times and accommodate a range of menu items. Lincoln's conveyor oven designs are particularly suited to operations requiring repeatable results, steady production rates, and standardized cooking processes across multiple locations.

Features & Benefits

  1. Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
  2. Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
  3. 24-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
  4. Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
  5. Balanced airflow front to back and side to side with independent top and bottom air control
  6. Front-located easyTouch controls with 20 recipe presets
  7. One-touch ECO mode that holds set-point temperature while trimming energy use in slow periods
  8. One-touch belt direction change for left-to-right or right-to-left cook lines
  9. Bake temperatures adjustable from 250 °F to 550 °F in ventless operation
  10. Cook time settings from a 20-second flash pass to a 30-minute slow bake
  11. Stainless steel exterior and interior with front-removable door and universal finger assemblies
  12. Audible noise targeted below 70 dB for front-of-house placement
  13. Double-stackable ventless design with no hood; triple stack permitted under an exhaust hood
  14. Optional 50/50 or 30/70 split conveyor that divides the belt into two lanes
  15. Optional half pass glass door with cool touch handle and 6 or 12 inch entry and exit shelves

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$16,952.65
  • Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
  • Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
  • 24-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
  • Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
  • Balanced airflow front to back and side to side with independent top and bottom air control
  • See full feature list

    The Lincoln 2424-LUV Electric Ventless Pizza Oven

    The Lincoln 2424-LUV is an electric ventless conveyor pizza oven from the Aperion 24 line, built for food courts, kiosks, storefronts, and open kitchens where installing an exhaust hood is impractical or off the table entirely. Its 24-inch-wide, 48-inch-long belt carries pizzas, flatbreads, and pan items through the 24-inch cavity in a continuous feed, so one person loads raw product at one end and pulls finished food off the other, and it also stacks two high with no hood overhead when one belt stops keeping up. Cook times set anywhere from 20 seconds to 30 minutes, and in ventless operation at the 70 percent top-fan cap the oven holds any set point from 250 °F to 550 °F. That 550 °F ceiling is the trade for skipping the hood; a menu built around 600 °F bakes belongs on the hooded version of this platform rather than the ventless one. Plan the install around a 208 to 240 V connection in single or three phase on its own dedicated breaker, 4 inches of side clearance, 3 inches at the rear, ambient air no hotter than 95 °F, and no exhaust hood, with final ventless placement signed off by your local code authority.

    Triple Catalysts for Hood-Free Ventless Operation

    Three catalysts built into the oven treat the exhaust airstream, which is what permits this model to operate with no hood on either the floor or a counter. Ventless duty caps the top fan at 70 percent, keeps the bottom fan available to 100 percent, and limits maximum temperature to 550 °F, the operating envelope that defines every ventless Aperion. Because local codes prevail over any listing, confirm placement with the authority having jurisdiction before the oven lands on site.

    Dual Blower Impingement That Cuts Cook Times 30 Percent

    High-output heating elements paired with dual blower motors reduce cook times by 30 percent compared with traditional impingement conveyors, and the airflow stays balanced front to back and side to side, so a pie riding the belt edge bakes the same as one dead center. Top and bottom air adjust independently, letting you drive bottom heat for a crisp crust while easing the top stream to keep cheese from overbrowning. The Low Power electric platform is the only Aperion configuration offered in single phase, which keeps the oven viable in buildings that never ran three-phase service.

    48 Inch Front-Removable Conveyor With End Stop

    The 24-inch-wide belt runs 48 inches end to end with a product stop at the pickup point, and the whole conveyor removes from the front for cleaning instead of forcing you to drag it out of a wall alcove. On the included 4-inch countertop legs the belt sits 11.7 inches above the counter, and optional 6 or 12 inch entry and exit shelves extend the landing zone at either end. Optional 50/50 and 30/70 split conveyors divide the belt into two lanes, 12 and 12 inches or 8 and 16 inches wide, for running different products side by side.

    Front-Mounted Touch Controls With 20 Recipe Presets

    The front-located easyTouch panel stores 20 recipe presets, so whoever is closest taps the product instead of guessing at temperature and belt-speed pairings, and the bake comes out the same at dinner as it did at lunch. Belt direction reverses with one touch to suit a left-to-right or right-to-left cook line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods.

    Stackable Stainless Steel Design for Front-of-House Installs

    Stainless steel construction runs across the exterior and interior components, the door and universal finger assemblies remove from the front, and audible noise is targeted below 70 dB, quiet enough to run in view of customers. In ventless duty this oven stacks up to two high on the floor or a counter with no hood overhead; a triple stack is permitted only when the ovens are installed under an exhaust hood. Either way, added decks grow capacity inside the same 49-inch footprint. Countertop legs come standard, and floor legs with casters are available for freestanding installs.

    About Lincoln

    Lincoln Foodservice manufactures commercial conveyor ovens for high-volume cooking applications, including pizzerias, quick-service restaurants, convenience stores, and institutional kitchens. Known for its Impinger technology, Lincoln uses high-velocity heated air to transfer heat efficiently and produce consistent cooking results. Its equipment lineup includes countertop, floor-model, stackable, and ventless conveyor ovens designed for different production volumes and kitchen layouts. Adjustable conveyor speeds, programmable controls, and FastBake technology allow operators to manage cooking times and accommodate a range of menu items. Lincoln's conveyor oven designs are particularly suited to operations requiring repeatable results, steady production rates, and standardized cooking processes across multiple locations.

    Features & Benefits

    1. Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
    2. Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
    3. 24-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
    4. Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
    5. Balanced airflow front to back and side to side with independent top and bottom air control
    6. Front-located easyTouch controls with 20 recipe presets
    7. One-touch ECO mode that holds set-point temperature while trimming energy use in slow periods
    8. One-touch belt direction change for left-to-right or right-to-left cook lines
    9. Bake temperatures adjustable from 250 °F to 550 °F in ventless operation
    10. Cook time settings from a 20-second flash pass to a 30-minute slow bake
    11. Stainless steel exterior and interior with front-removable door and universal finger assemblies
    12. Audible noise targeted below 70 dB for front-of-house placement
    13. Double-stackable ventless design with no hood; triple stack permitted under an exhaust hood
    14. Optional 50/50 or 30/70 split conveyor that divides the belt into two lanes
    15. Optional half pass glass door with cool touch handle and 6 or 12 inch entry and exit shelves

    Resources & Downloads

    See all from Lincoln

    Specifications

    Belt Width24 in
    Belt Length48 in
    Conveyor Assembly Width24.75 in
    Baking Cavity Size24 in
    Temperature Range250 °F to 550 °F
    Cook Time Range20 seconds to 30 minutes
    Ventless Fan Limit70% top, 100% bottom
    ControlseasyTouch digital, 20 recipe presets
    VentilationNo exhaust hood required
    Heat Input9.4 to 12.5 kW (3 ph); 7.7 to 10.2 kW (1 ph)
    Voltage208 to 240 V
    Phase1 or 3
    Frequency60 Hz
    Amperage26 to 29.9 A (3 ph); 37 to 42.5 A (1 ph)
    Breaker Size35/40 A (3 ph); 50 A (1 ph)
    Optional PlugNEMA 15-60P (3 ph); NEMA 6-50P (1 ph)
    Electrical ConnectionCenter rear
    Overall Width49 in including conveyor
    Depth39.75 in
    Height on Countertop Legs22.2 in
    Belt Height Above Counter11.7 in
    Countertop Leg Height4 in
    Side Clearance4 in
    Rear Clearance3 in
    Maximum Ambient Temperature95 °F
    Ventless StackingUp to 2 on floor or counter
    Optional Split Belt50/50 or 30/70
    Optional DoorHalf pass glass, cool touch handle
    ConstructionStainless steel exterior and interior
    Noise LevelUnder 70 dB
    Shipping Weight430 lb
    Shipping Volume35 cu ft

    Manufacturer's Warranty

    • 2 Year

      Labor

    • 2 Year

      Parts

    Certifications & Approvals

    • CE
      CE Listed

    The Chef Store is your go-to online destination for commercial food service equipment. We are committed to making your shopping experience seamless and ensuring you have the resources needed to make informed purchasing decisions. We continuously invest in product information development so that you have the knowledge and tools to choose the right equipment for your business. Whether you need help understanding product specifications or recommendations for your specific use case, our experienced team is here to help. We receive ongoing product training from the manufacturers we represent to ensure you are always well-informed and up to date. We pride ourselves on our core expertise: providing answers to your questions, guiding you through the decision-making process, and ultimately helping you make the best equipment purchasing decisions for your business.

    We're here to help. To us, that means no job is too big or too small. Whether you’re a national food chain or a small mom-and-pop shop, our commitment remains the same: ensuring every project is completed to your satisfaction. From the moment you place your order to delivery, we are dedicated to ensuring a seamless, hassle-free process. We continually evaluate and refine our operations, incorporating innovative technology to enhance efficiency and streamline communication with both customers and vendors. Our goal is to minimize delays and ensure your order reaches you as quickly and smoothly as possible.

    We carry a wide range of trusted restaurant equipment brands, and our catalog is always growing. If there's a particular item or brand you don't see on our website, please reach out to us; we’d be happy to help you find it. Not to mention, we leverage manufacturer and buying group relationships to offer our customers great prices and savings. Through these partnerships, freight programs, rebate programs, and more, we are able to purchase equipment at significant discounts and pass along the savings to our customers.

     

     

     

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    The Lincoln 2424-LUV Electric Ventless Pizza Oven

    About Lincoln

    Lincoln Foodservice manufactures commercial conveyor ovens for high-volume cooking applications, including pizzerias, quick-service restaurants, convenience stores, and institutional kitchens. Known for its Impinger technology, Lincoln uses high-velocity heated air to transfer heat efficiently and produce consistent cooking results. Its equipment lineup includes countertop, floor-model, stackable, and ventless conveyor ovens designed for different production volumes and kitchen layouts. Adjustable conveyor speeds, programmable controls, and FastBake technology allow operators to manage cooking times and accommodate a range of menu items. Lincoln's conveyor oven designs are particularly suited to operations requiring repeatable results, steady production rates, and standardized cooking processes across multiple locations.

    About Pizza Ovens

    Commercial pizza ovens are designed to reach and hold the high temperatures needed for consistent, quality pizza. Unlike standard commercial ovens, pizza ovens use stone or steel decks and direct radiant heat to produce the kind of crust texture that keeps customers coming back. They come in gas and electric configurations, single and multi-deck setups, and a range of sizes to fit everything from a small cafe adding pizza to the menu to a high-volume pizzeria running back-to-back services all day.

    Common Types and Configurations

    • Gas deck pizza ovens: High output and lower gas costs. Standard in busy pizzerias running all day.
    • Electric deck pizza ovens: Programmable controls and precise temps. Good for kitchens without gas or where consistency matters most.
    • Stone hearth pizza ovens: Refractory or artisan stone decks for authentic crust. Used in traditional and artisan pizza shops.
    • Single deck ovens: Compact footprint. Best for small commercial pizza operations or lower volume kitchens.
    • Multi-deck ovens: Stackable to boost output without using more floor space.

    What to Look at Before You Buy

    • Temperature range: You need high heat for proper crust. Look for ovens that hit at least 650°F. Some high-end models go up to 840°F.
    • Gas or electric: Gas means lower costs and faster heat recovery. Electric gives you more control and is easier to install if you don't have gas.
    • Deck material: Stone decks transfer heat for better crust. Steel heats up faster but won't give you the same texture.
    • Number of decks: Match decks to your volume. Single deck for low output, multiple decks for higher demand.
    • BTU output: Higher BTU means faster heat recovery between pizzas. Important for high-volume operations running back-to-back orders.
    • Controls: Programmable settings help keep results consistent during rushes.
    • Installation: Gas ovens need a licensed installer and proper ventilation. Electric ovens require the right voltage and amps. Check your kitchen's power before you buy.

    Frequently Asked Questions

    What kind of ovens do pizza restaurants use?

    Most pizzerias use deck ovens with stone decks for direct heat and crisp crust. Gas deck ovens are standard in high-volume shops for their output and lower cost. Electric deck ovens are used where gas isn't available or when you need precise control.

    What is the difference between a deck oven and a conveyor pizza oven?

    A deck oven uses stone or steel decks and radiant heat for better crust and more control. Conveyor ovens use a belt to move pizzas through a heated chamber. They're faster and more consistent for high volume, but you lose some control over the bake. Most independents use deck ovens. Chains often use conveyors.

    How much does a commercial pizza oven cost?

    Commercial pizza oven prices depend on size, fuel, and brand. Entry-level single deck gas ovens are the most affordable. High-end electric deck ovens with stone decks and programmable controls cost more but offer better consistency and longer life for serious pizza shops.

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    Product Features

    1. Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
    2. Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
    3. 24-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
    4. Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
    5. Balanced airflow front to back and side to side with independent top and bottom air control
    6. Front-located easyTouch controls with 20 recipe presets
    7. One-touch ECO mode that holds set-point temperature while trimming energy use in slow periods
    8. One-touch belt direction change for left-to-right or right-to-left cook lines
    9. Bake temperatures adjustable from 250 °F to 550 °F in ventless operation
    10. Cook time settings from a 20-second flash pass to a 30-minute slow bake
    11. Stainless steel exterior and interior with front-removable door and universal finger assemblies
    12. Audible noise targeted below 70 dB for front-of-house placement
    13. Double-stackable ventless design with no hood; triple stack permitted under an exhaust hood
    14. Optional 50/50 or 30/70 split conveyor that divides the belt into two lanes
    15. Optional half pass glass door with cool touch handle and 6 or 12 inch entry and exit shelves

    See all from Lincoln

    Specifications

    Belt Width24 in
    Belt Length48 in
    Conveyor Assembly Width24.75 in
    Baking Cavity Size24 in
    Temperature Range250 °F to 550 °F
    Cook Time Range20 seconds to 30 minutes
    Ventless Fan Limit70% top, 100% bottom
    ControlseasyTouch digital, 20 recipe presets
    VentilationNo exhaust hood required
    Heat Input9.4 to 12.5 kW (3 ph); 7.7 to 10.2 kW (1 ph)
    Voltage208 to 240 V
    Phase1 or 3
    Frequency60 Hz
    Amperage26 to 29.9 A (3 ph); 37 to 42.5 A (1 ph)
    Breaker Size35/40 A (3 ph); 50 A (1 ph)
    Optional PlugNEMA 15-60P (3 ph); NEMA 6-50P (1 ph)
    Electrical ConnectionCenter rear
    Overall Width49 in including conveyor
    Depth39.75 in
    Height on Countertop Legs22.2 in
    Belt Height Above Counter11.7 in
    Countertop Leg Height4 in
    Side Clearance4 in
    Rear Clearance3 in
    Maximum Ambient Temperature95 °F
    Ventless StackingUp to 2 on floor or counter
    Optional Split Belt50/50 or 30/70
    Optional DoorHalf pass glass, cool touch handle
    ConstructionStainless steel exterior and interior
    Noise LevelUnder 70 dB
    Shipping Weight430 lb
    Shipping Volume35 cu ft

    Manufacturer's Warranty

      2 year

      Labor

      2 year

      Parts

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